Lamb Backstrap with Roasted Pumpkin and Labneh



  • 500g lamb backstrap  

  • 700g jap pumpkin  

  • 300g cherry trust tomatoes  

  • 150g HFM  labneh  

  • ½ bunch Tuscan cabbage  

  • 1 tin brown lentils  

  • 1 Tbsp caramelised balsamic  



1. Preheat oven to 220°. 

2. Using a damp cloth, wipe the outside of the pumpkin. Using a kitchen spoon, remove the seeds of the pumpkin and then cut into 1cm thick wedges and place them on a baking tray lined with baking paper. Season with salt and pepper, drizzle with olive oil and caramelised balsamic. Toss well and place in the oven for 35 min until soft and caramelised.  

3. Pad dry the lamb backstrap and season with salt and pepper. In a frying pan on high heat, drizzle olive oil and sear the lamb for approx. 3-4 min on each side depending on the size until golden brown and just firm to the touch, remove from the pan and let rest for at least 10min. 

4. Meanwhile, roughly chop the Tuscan cabbage, set aside. Drain the tin lentils and set aside. Once the lamb is out of the pan and resting, use the same frying pan to cook the Tuscan cabbage by adding a drizzle of olive oil and tossing on high heat. Into this same pan then add the drained lentils and mix well. Remove from heat and keep warm.

5. Place the cherry truss tomatoes together with the pumpkin and let them cook for the last 10min remaining. 

6. Finely slice the lamb and serve with a spoonful or two of the labneh, the roasted pumpkin, roasted cherry tomatoes and Tuscan cabbage lentil salad. Enjoy!

Ingredients for Lamb Backstrap with Roasted Pumpkin and Labneh

Lamb Backstrap 450-850g

$29.74 ea